INGREDIENTS:

For the stuffing:
20 betal leaves (pan ke patte)
200 gm mushrooms, chopped
2 (100 gm) potatoes, boiled
4 tbsp (60 gm) chopped spring onions
100 gm cumin seeds, boiled
60 gm cheese, grated
A few strands saffron oil
1 tsp (5 gm) chaat masala powder
For the batter:
200 gm gram flour
2 tbsp (30 gm) ginger-garlic paste
4 tsp (20 gm) ajwain
Salt to taste
8 tsp (40 gm) chili powder
350 ml water
Oil for frying

DIRECTIONS:

Clean the betal leaves with a wet cloth. Prepare the filling by mixing the ingredients for stuffing.
Put a little of the stuffing mixture in the centre of each betal leaf and roll like a cigar. Fix a toothpick in each to hold the shape.
Mix all the batter ingredients except oil, to obtain thin batter with water.
Heat oil in a kadai and deep fry the rolled betal leaves till golden brown.
Remove from oil. Sprinkle chaat masala over and serve with red chili or tomato chutney

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